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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 1 lb haddock fillets or 1 lb white fish fillet (firm)
- 4 cups water
- 1 teaspoon salt
- 3 cups potatoes, Cubed, peeled
- 1 cup onion, Finely chopped
- 1 cup celery, Chopped
- 1 pinch pepper, Freshly ground
- 1 1 cup light cream or 1 cup evaporated milk
- 2 tablespoons butter
Method
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
